MAKE-AHEAD BREAKFAST BITES
3 1/2 cups Bisquick
1 cup milk
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2/3 cup grated Cheddar cheese
2/3 cup diced ham
Salt and pepper
Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray
In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4-inch thick. Cut into rounds with 3- or 4-inch round cutter.
Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. (Or, if you prefer, scrambled the egg and add to cup.) Top with remaining cheese and ham. Sprinkle with salt and pepper.
Bake 20 to 25 minutes or until egg is set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.
Note: Feel free to use fresh herbs, like chives or thyme, to season.
Individually double-wrapped in plastic wrap, the breakfast bites will keep in the freezer for up to 1 month.